Tuscan Garlic Chicken with Cheesy Roasted Red Pepper Mushroom Pesto & Roasted Potatoes

Tuscan Garlic Chicken with Cheesy Roasted Red Pepper Mushroom Pesto & Roasted Potatoes

Here’s a recipe inspired by the image, combining elements of Tuscan garlic chicken, roasted red pepper, mushroom, and a creamy, cheesy sauce for the broccoli:

Yields: 4 servings
Prep time: 20 minutes
Cook time: 40-45 minutes

Ingredients:

For the Chicken & Mushrooms:

1.5 lbs boneless, skinless chicken breasts (2-3 large breasts), sliced in half horizontally if very thick8  oz cremini or button mushrooms, sliced
2 tbsp olive oil 1- tsp dried Italian seasoning
1/2 tsp garlic powder
Salt and black pepper to taste
For the Roasted Potatoes:

1.5 lbs small gold potatoes, quartered or cut into 1-inch pieces
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
Salt and black pepper to taste
For the Cheesy Roasted Red Pepper Mushroom Pesto Sauce (for broccoli):

1 cup roasted red peppers (from a jar, drained)
1/4 cup cooked mushrooms (you can use some of the sautéed mushrooms from the chicken, or quickly sauté more)
1/4 cup grated Parmesan cheese
2 tbsp cream cheese
1/4 cup heavy cream or half-and-half (add more for thinner sauce)
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (plus more for garnish)
1 tbsp olive oil
Salt and black pepper to taste
For the Broccoli:

1 large head of broccoli, cut into florets1- tbsp olive oil
Salt to taste
Instructions:

Preheat Oven & Prepare Potatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the quartered potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer. Roast for 30-35 minutes, flipping halfway through, until golden brown and tender.

Prepare Chicken & Mushrooms: While potatoes are roasting, pat chicken breasts dry. Season with 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through and nicely browned. Remove chicken from skillet and set aside.

Add sliced mushrooms to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until softened and browned. Remove a small portion of these cooked mushrooms (about 1/4 cup) for the pesto sauce and set aside.
Steam or Roast Broccoli: You can either steam the broccoli florets until tender-crisp (about 5-7 minutes) or roast them alongside the potatoes for the last 15-20 minutes of the potato cooking time, tossed with 1 tbsp olive oil and salt.

Make the Cheesy Roasted Red Pepper Mushroom Pesto Sauce: In a blender or food processor, combine the drained roasted red peppers, the reserved 1/4 cup cooked mushrooms, Parmesan cheese, cream cheese, heavy cream (start with 1/4 cup), minced garlic, 1/4 cup fresh parsley, and 1 tbsp olive oil. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a little more heavy cream or even a splash of water until desired consistency is reached.

Assemble and Serve:

Arrange the roasted potatoes, cooked chicken, and broccoli florets on plates.
Top the chicken with the sautéed mushrooms.
Spoon a generous amount of the creamy Roasted Red Pepper Mushroom Pesto sauce over the broccoli.
Garnish with extra fresh chopped parsley if desired.